Description
Shahi Chicken Korma is a regal dish that hails from the royal kitchens of India. This luxurious stew combines tender chicken pieces with a rich and creamy sauce, infused with a blend of aromatic spices.
Ingredients
Scale
1 kg chicken cut into pieces
for the marinade:
1/2 cup plain yogurt
2 tbsp ginger garlic paste
1/2 tsp ground turmeric
2 tsp garam masala
red chili powder to taste
3 green chillies, sliced (optional)
1 tsp salt
for the gravy and sauteeing
3 tbsps ghee
6 cloves
3 pcs green cardamom
8–10 pieces almonds
12–15 pieces raw or roasted cashews
3 teaspoons coriander powder
1/2 cup plain yogurt
1 large white onion, sliced thinly (about 2 cups)
hot water (to be used sparingly)
coriander leaves (for garnishing)
Instructions
- Mix the marinate ingredients until smooth. Add chicken pieces and mix; make sure that all the chicken pieces are well covered by the marinade. Set aside.
- Dry roast cloves, cardamom, and coriander powder in a pan over medium heat. Cool down and remove from pan. Set aside.
- Heat 2 tablespoons ghee in the same pan, add onions, and fry until light brown. Add cashews and almonds and store for no more than a couple of minutes. Set aside.
- Blend roasted spices, onions and nut mixture, and ground coriander in a blender to create a puree. Add water if the mixture is dry.
- Over medium fire, heat 1 tablespoon ghee in a pan. Add marinated chicken and stir until the mixture comes to a soft boil. Lower the heat.
- Add the pureed mixture and cook covered for 30 minutes on medium-low heat.
- Adjust seasonings to your taste.
- Serve and garnish with chopped coriander leaves.